Chilled Leeks with Green Olives, Capers and Sun-Dried Tomato Vinaigrette

Chilled Leeks with Green Olives, Capers and

Sun-Dried Tomato Vinaigrette

From Sid Goldstein, the Wine Lover’s Cookbook, this dish makes a wonderful starter to your meal. The combination of ingredients will surprise you and probably leave you wanting more.


  • 3-4 medium leeks
  • 2 eggs
  • 2/3 c thinly sliced sun-dried tomatoes in oil
  • 3 T balsamic vinegar
  • 1/2 t kosher salt
  • 1/4 t black pepper or to taste
  • 1 1/4 T capers
  • 1/4 c pitted, chopped green olives
  • 1/4 c olive oil
  • Kosher salt

Garnish: hardboiled egg



Trim dark green tops of leeks so that only a tiny part of the green remains. Leave slightly trimmed root attached to keep leeks together.


Bring a large pot of salted water to a steady boil. Add leeks and simmer, covered, for 10 to 12 minutes. Leeks should be tender and cooked through. Remove from water with tongs and place in an ice bath. Place eggs in the same boiling water and cook for 10 minutes, until hard-boiled. Remove with tongs and let cool. Chop eggs and reserve for garnish.


When leeks are cooled, slice in half lengthwise without cutting all the way through. Remove outer part of the leeks. Pull top green part of leeks apart and rinse out any grit under cold water. Drain leeks and chill for 2 hours. If a quick chill is needed, leeks can be placed in the freezer for 20-30 minutes.


In a small, nonreactive mixing bowl, combine sun-dried tomatoes, vinegar, mustard, salt, pepper, capers and green olives.


Drizzle oil into bowl while whisking thoroughly. Season to taste. Adjust balance of vinaigrette if necessary. Refrigerate.

To serve, divide leeks evenly on chilled plates, fanning out leaves slightly and leaving them attached. Spoon dressing over each plate evenly and serve

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